HALIBUT CHOWDER: THE SOUP KITCHEN IS EATING GOOD NOW ENJOY DAN:

HALIBUT CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

10 pounds halibut fillets, cut into 1-inch cubes
10 onions, thinly sliced
2 tablespoon butter
2 (40 oz.) can clam juice
10-cups chicken stock
15 new potatoes, cubed
1 pound fresh mushrooms
1 (50 oz.) can coconut milk
6 garlic cloves, minced
6 carrots sliced
5 cups corn
2 tablespoons EACH fennel seed, dried thyme, dried Italian seasoning and red pepper flakes.

DIRECTIONS:

1. In a soup pot, sauté onions, carrots, and mushrooms in butter over medium-high heat.
2. Sauté for 5-6 minutes.
3. Add garlic and cook 1 minute longer.
4. Add clam juice, chicken stock and bring to a boil.
5. Add potatoes, and corn and simmer for 45 minutes.
6. Add the fish and simmer for about 15-20 minutes.
7. Add coconut milk and simmer for 5 minutes.

ENJOY DAN: BON-APPETITE!!